This recipe for a green freekeh salad with peas and beans emphasizes the importance of balancing the ratio of grains to vegetables while incorporating various herbs and pickled green chilies for flavor.

This recipe guides you in making asparagus and goat's cheese pancakes.

Micah Siva, a Canadian dietitian and food Instagrammer, has released a cookbook titled "Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine" aimed at providing vegetarian and vegan alternatives to traditional Jewish dishes.

This recipe for roasted cauliflower with pomegranate rice involves preparing a large cauliflower with a tahini sauce, then roasting it in the oven.

The article discusses a recipe for Orange and Red Soup that would be a great addition to a Rosh Hashanah table or any dinner in September or early October.

This article discusses the author's experience of feeling isolated as the only plant-based eater during Passover and their journey towards hosting plant-based Seders.

This article discusses a unique Purim recipe for Corned Beef, Cabbage, and Guinness Hamantaschen, or shamrock-taschen, suitable for Purim and St. Patrick's Day.

In this personal narrative, the author describes their experience of creating a delicious Passover granola with a friend.

For Sukkot this year, when cooler weather calls for heartier meals, consider serving nourishing and meat-free dishes like Lily’s Red Lentil Soup filled with garlic, sweet potato, and red lentils, or Nettie's Underground Stew with roasted root vegetables and pinto beans.

Fania Lewando, a prominent figure in early 20th-century Vilna, advocated for a meat-free lifestyle and published The Vilna Vegetarian Cookbook in 1938, showcasing over 400 vegetarian recipes.

Ronnie Fein, a food writer and cookbook author from Stamford, CT, faced the challenge of creating a dish that would cater to both vegetarians and meat lovers in her family during Thanksgiving.

Meshek Barzilay, an organic vegetarian restaurant in Tel Aviv, has a unique Hebrew Menu concept where each Hebrew month has a special seasonal menu created by the chefs using fresh produce.